It's time to start clearing the pantry of summer cooking supplies. If you have bottled barbecue sauce on hand use it for these chicken breasts. If not there's a 'quick' one to make. We'll be starting to add winter pantry items now, also, like the tomato paste that comes in a tube - for the Tbs needed in the mushroom sauce.

Barbecued Chicken Breasts

Total time: 30 minutes A quick, savory marinade and a spicy barbecue sauce to finish makes these chicken breasts perfect for a quick summer dinner. Save a bit of barbecue sauce to pour over just before serving.

Ingredients:

2 chicken breasts, boneless, skinless

1 tbs Worcestershire sauce

1 tbs red wine vinegar

2 tbs olive oil

1/3 tsp garlic powder

1/2 tsp chili powder

Barbecue Sauce:

1/3 cup ketchup

1 tbs cider vinegar

1 tbs molasses or brown sugar

1 tbs Dijon-style mustard

2 tsp Worcestershire sauce

1/2 tsp chili powder

1 tsp garlic powder

Instructions:

In small bowl whisk together Worcestershire, vinegar, oil, garlic and chili powder.

Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.